I knew I could not justify baking a big, nut filled tart. Neither Katie nor Bill would have any part of an almond laden dessert…leaving me to face temptation day after day till the 6 servings were gone. But I get a certain thrill from baking desserts (especially those with caramel), so I took the plunge and made a half a batch of this caramel-almond custard recipe and created three tartlets instead of one 9-inch tart. One sans nuts for Bill. Two with nuts for me. I received a Tony the Tiger-like response from the hubby when I asked about his tart. “This is grrreat,” was uttered between bites. Whew.
I ate half of a nut-filled tart and felt it could have used a higher custard to crust ratio…a hazard when altering the recipe…as I did have leftover custard after filling my shallow tartlet tins. I can honestly say these recipe components were divine…caramel custard was my idea of heaven. I’ve had trouble in the past with the pâte sablée or sweet tart dough being crumbly so I kept a full egg yolk in the recipe even though I halved the other dough ingredients. It rolled out like a dream. A simple caramel of sugar, water and cream also worked perfectly…and this was added to a mixture of eggs, sugar and milk to form the custard. I added a smidgen of vanilla just because. Lightly toasted sliced almonds were sprinkled in the bottom of two of the partially baked crusts, then the custard was poured to fill. Baked for about 25 minutes, and these babies were done. If you love nuts and caramel, please make the full version…and enjoy!
I could not find the filling for this recipe on-line and the publishers prefer we not share an unpublished recipe. I highly recommend that you purchase Around My French Table so you can have access to all the French Fridays recipes I’ve shared over the past 3 years. The Sweet Tart Dough can be found on Dorie’s blog…just use 2 egg yolks or a whole egg instead of one egg yolk if preparing a full batch of this recipe. It makes an amazing sugar cookie-like crust.